Mee goreng mamak
A savory Malaysian-style Mee Goreng Mamak with stir-fried noodles, tofu, prawns, potatoes and bold tangy-spicy aromatics—comforting, slightly smoky and perfect with a squeeze of lime.
Servings
4
Difficulty
Easy
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Ingredients
main
- 50 g peanuts
- 15 g chilli
- 10 g prawns (dried and fresh)
- 5 tbsp oil
- 750 ml water
- 0.5 tbsp tamarind paste
- 250 g potatoes
- 2 pcs red onions
- 4 pcs garlic cloves
- 30 g cabbage
- 30 g chinese broccoli (choi sam)
- 1 pcs tofu
- 1 tbsp soy sauce (dark/black)
- 4 pcs noodles
- 1 pcs egg
Directions
- Heat oil in a pan over medium heat then add peanuts, dried chillies, dried prawns and dhal and fry until fragrant; remove and set aside.
- Blend the fried mixture with tamarind paste and water until smooth.
- Sauté the blended paste in oil over low heat until oil separates and the paste darkens.
- Peel and cut potatoes into small chunks and boil until knife-tender; drain and set aside.
- Slice onions and tofu, mince garlic, shred cabbage and chop chinese broccoli; prepare prawn fritters if using and soften dried noodles by boiling if needed; mix dark soy sauce with some water.
- To cook one portion heat oil and add 1/4 of the garlic, onion and paste; sauté until fragrant, optionally add prawns.
- Add 1/4 of tofu, boiled potatoes, cabbage, chinese broccoli and prawn fritters and sauté about 30 seconds.
- Add noodles and 3 tbsp of the dark soy sauce mixture and toss evenly for about 1 minute.
- Push noodles to the side of the wok, stir in an egg and scramble briefly into the noodles.
- Garnish with lime slices and sliced green chillies; repeat steps for additional portions.